Eggplant Curry

Eggplant Curry

1 tbsp vegetable oil

50 g curry paste

1 can coconut milk

2 chicken breasts

1 tbsp fish sauce

2 tsp sugar

2 medium carrot, chopped

2 eggplants, chopped

1 large onion, chopped

Basil leaves (optional but highly recommended)

Kaffir lime leaves (optional but highly recommended)

1. Stir oil and curry paste on low heat for minute. Pour ½ can of coconut cream and cook for 3 minutes on medium heat.

2. Add chicken and fish sauce.

3. Pour the remaining coconut cream and cook for 2 minute. Add sugar.

4. Add carrots and cook for 15 minutes or until carrots are tendered.

5. Add onion, eggplants, basil leaves and kaffir lime leaves. Cook for 10 minutesl

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